Prep time: 20 mins  
Cooking time: 60 mins
Serves: 12

Ingredients:

• 335g (2 2/3 cups) Harris Farm self-raising flour
• 250g (1 ¼ cups) brown sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• Pinch of salt
• 250g (1 cup) dairy-free milk
• 170g apple, coarsely grated (around 1 medium-sized apple)
• 120g (1/2 cup) neutral-flavoured oil, of choice
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 125g (1 cup) frozen or fresh raspberries
  

For the Filling:

• 1 x 70g bar Jasper & Myrtle Blueberry Dark Chocolate, chopped into chunks

• 125g (1 cup) frozen or fresh raspberries

Cooking Instructions:

1. Preheat your oven to 180°C (conventional oven) or 160°C (fan oven). Line a 25cm cake tin with baking paper. 
2. Add the flour, sugar, baking powder, cinnamon and salt to a large bowl and mix until well combined. Add the milk, apple, oil, vinegar and vanilla to the bowl and mix until just before it is combined.
3. Add the raspberries and fold through.   
4. Pour the batter into your cake tin and smooth the top. Sprinkle with chopped chocolate and raspberries. 
5. Bake the cake for 55-60 minutes or until you can insert a toothpick in the middle and it comes out clean.  
6. Let the cake cool in the tin for 30 minutes then transfer to a wire rack.